My kids really like this; it's a somewhat sneaky way of getting them vegetables. I don't like garlic much so have removed from this recipe.
Inspired by Ottolenghi version.
|1 lb||PRIME ground turkey, with rosemary extract|
|2 cups||coarsely grated peeled zucchini|
|2||green onions, sliced|
|3 tbsp||chopped fresh cilantro|
|1 tsp||ground cumin|
|some cayenne, kosher salt and pepper to taste|
|3 tbsp||vegetable oil|
|0.25 cup||sour cream|
|0.33 cup||greek yogurt|
|2 tbsp||lemon zest|
|2 tbsp||lemon juice|
|2 tsp||olive oil|
|salt and pepper to taste|
1 Make the sour cream sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.
2 In a large bowl place the grated zucchini, sliced green onions, chopped mint, cilantro, and garlic, ground cumin, salt, pepper, and cayenne. Stir to combine. With your hands, mix in the ground turkey until the zucchini mixture is well distributed through the ground turkey.
3 Use your hands to form 3 to 4 inch wide patties, placing them on a baking sheet. Note that the patties will be rather wet, so they may be a little tricky to handle.
4 Heat 3 Tbsp of vegetable oil in a large frying pan on medium high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes. You want them to brown and to gently cook all the way through. If the temperature is too high, they'll get browned on the outside but the inside will still be raw. So, cook them gently. If the outsides are browned and the insides still aren't done, lower the heat and cook longer.
5 Once the first batch of patties are done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a 200°F oven.
Makes 8 large patties or up to 18 small ones. Serve with the sour cream sauce.
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